Breakfast Box

Recipes, notes, and ideas from our lab to yours. Contains Dairy Contains Wheat Visit cloverfoodlab.com/mealboxes for more. Contains Egg Contains Soy

Contains Nuts

BREAKFAST BOX

• Classic Breakfast Sandwich • Granola with Yogurt or Oat Milk

Grab these items: Grab these items: 1 Clover Pita Pocket Sidehill Farm Yogurt or Oatly, Granola, and Toppings of Your Choice 1 Soft-Boiled Egg (Seasonal Compote, Cashew Butter, Nuts/Seeds Mix) 2 Slices of Grafton Village Cheddar Add yogurt to a small bowl, quickly stirring several times til smooth. 1 Tomato Add toppings of your choice (from the kit or from your kitchen!) Salt & Pepper (not included)

1. Preheat oven to 375 degrees. • Overnight Oats 2. Fill a small pot with water and heat until just simmering. Place soft- boiled egg in water, turn off heat, and leave the egg in the water to warm Grab these items: for about 2 minutes. Using a slotted spoon, remove from pot and set Overnight Oats Kit, Banana Macadamia Nut Milk, aside. and Toppings of Your Choice (not included)

3. Put pita on baking sheet and place in oven. Toast for 3 minutes, or until The night before you want to eat, place a cup of the oats mix into a glass warm and puffy, but not brown or crispy. While pita is warming, core jar. Cover with nut milk, put lid on jar, and refrigerate for at least 6 hours. and slice tomato into thin slices using a serrated knife. If you have extra Remove from fridge and add toppings of your choice. tomato, use for something else that day. 4. Remove pita from the oven, and with the serrated knife, slice partially • Hot Oatmeal open like a clam shell, twisting your knife at the bottom so as not to cut it into two pieces. Add a slice of cheddar, tomato slices and the egg. Add a Grab these items: shake of salt and pepper and eat immediately. Hot Oatmeal Kit, Banana Macadamia Nut Milk, and Toppings of Your Choice (not included) • Pumpkin Pecan Muffins Place 1 cup of Oatmeal Mix and 2.5 cups of water in a small saucepan. Bring up to a gentle simmer and cook for 20-40 minutes, stirring Grab these items: frequently and adding a little water at the end if you want creamier oats. Pumpkin Pecan Muffin Batter Add toppings.  Oatmeal Maple Crumb Topping Butter, Neutral Oil, or Spray Oil (not included in kit)

1. Preheat oven to 350 degrees. Grease or spray muffin tin lightly. BUT WAIT, THERE’S MORE! 2. Using an ice cream scoop or 1/4 cup measure, scoop batter into tins, top Visit www.inayrskitchen.com for a live cooking show and check out the with crumble and bake for 30-40 minutes. searchable recipe database for more ideas you can make 3. Allow muffins to cool to room temperature before eating (they'll continue in your own kitchen. cooking as they cool). Get creative! Use the extra food in your box to invent something new in your kitchen. Share your creations with us @cloverfoodlab. • Plimoth Corn Muffins

Grab these items: Plimoth Corn Muffin Batter Honey Butter Butter, Neutral Oil, or Spray Oil (not included in kit)

Follow the instructions for Blueberry Muffins, skipping the Oatmeal Maple Crumb Topping and baking for 25-30 minutes. Eat while still warm with honey butter. Recipes, notes, and ideas from our lab to yours. Contains Dairy Contains Wheat Visit cloverfoodlab.com/mealboxes for more. Contains Egg Contains Soy

Contains Nuts

CLASSICS BOX v1

your hand, then add roasted seitan, tomatoes, and lettuce. Serve with • Chickpea Fritters + Cauliflower Salad chipotle potato salad. Grab these items: 1 Clover pita pocket Hummus • PBJ Sandwich Cucumber-tomato salad 1 mini Clover pita pocket 5 falafel balls Seasonal compote Pickled carrots, cabbage, and pickles Peanut butter Tahini sauce Cauliflower, sunflower seed, pesto salad Preheat oven to 375 degrees. Place pita on baking sheet and put in oven. Toast for 3 minutes or until warm and puffy but not brown or crispy. Cut 1. Preheat oven to 375 degrees. Place pita on baking sheet and put in oven. pita open and spread with a spoonful of peanut butter. Top with a spoon- Toast for 3 minutes or until warm and puffy, but not brown or crispy. ful of Seasonal compote. Toast falafel til warm.

2. With a serrated knife, partially slice open your warm pita bread and open it up like a clam shell. Add hummus, cucumber-tomato salad, pickles, • Soy BLT Sandwich + Beluga Lentils falafel, tahini, and pickled vegetables to your liking. Grab these items: 3. Serve with cauliflower, sunflower seed, pesto salad. 1 Clover pita pocket Tempeh strips Neutral oil (not included in kit) • BBQ Seitan + Chipotle Potato Salad Lettuce, 1 tomato, cored and sliced thinly Mayo Grab these items: Beluga lentil salad 1 Clover pita pocket 1-2 slices seitan Preheat oven to 375 degrees. Place 4 tempeh strips on a baking sheet BBQ sauce and drizzle lightly with neutral oil. Bake for 3-5 minutes until color has Caramelized onions turned from pale to medium brown and tempeh is slightly crispy. You can Cheddar cheese also do this on a pan on the stovetop over medium heat with a bit of neu- Lettuce tral oil. Follow Step 2 from BBQ Seitan, substituting your crisped tempeh 1/2 large tomato, cored for the roasted seitan. Serve with beluga lentil salad. Mayo Chipotle potato salad • Seasonal Mousse 1. Preheat oven to 375 degrees. Drizzle 2-3 tablespoons of BBQ sauce on the bottom of an oven-safe saucepan or small loaf pan. Add 1-2 slices of seitan, a generous pinch of caramelized onions. Crumble the cheddar • Maine Grains Brownies cheese over top. Drizzle a little more BBQ sauce on top. Bake at 375 degrees for 20 minutes or until cheese is bubbly and golden brown and seitan is completely heated through. Check on it to make sure it doesn’t burn. You can also do this step in a saucepan on the stovetop over me- BUT WAIT, THERE’S MORE! dium heat; just add a little neutral oil with the BBQ sauce so the seitan won’t stick. Visit www.inayrskitchen.com for a live cooking show and check out the searchable recipe database for more ideas you can make 2. Place pita on baking sheet, and put in oven. Toast for 3 minutes or until in your own kitchen. warm and puffy, but not brown or crispy. While pita is warming, slice tomato into thin slices using a serrated knife. With the same serrated knife, Get creative! Use the extra food in your box to invent something new slice open your warm pita bread and open it up like a clam shell, holding in your kitchen. Share your creations with us @cloverfoodlab. it open in one hand. Spread a thin layer of mayo on the side closest to Recipes, notes, and ideas from our lab to yours. Contains Dairy Contains Wheat Visit cloverfoodlab.com/mealboxes for more. Contains Egg Contains Soy

Contains Nuts

VEGAN BOX v2

• Chickpea Fritters + Cauliflower Salad • PBJ Sandwich

Grab these items: 1 mini Clover pita pocket 1 Clover pita pocket Seasonal compote Hummus Peanut butter Cucumber-tomato salad Preheat oven to 375 degrees. Place pita on baking sheet and put in oven. 5 falafel balls Toast for 3 minutes or until warm and puffy but not brown or crispy. Cut Pickled carrots, cabbage, and pickles pita open and spread with a spoonful of peanut butter. Top with a spoon- Tahini sauce ful of Seasonal compote. Cauliflower, sunflower seed, pesto salad

1. Preheat oven to 375 degrees. Place pita on baking sheet and put in oven. Toast for 3 minutes or until warm and puffy, but not brown or crispy. • Impossible Kofta, Chickpea Tomato Toast falafel til warm. Stew, Middle Eastern Rice Pilaf 2. With a serrated knife, partially slice open your warm pita bread and open it up like a clam shell. Add hummus, cucumber-tomato salad, pickles, Grab these items: falafel, tahini, and pickled vegetables to your liking. Kofta in chickpea tomato stew Middle Eastern rice pilaf 3. Serve with cauliflower, sunflower seed, pesto salad. 1. Set a saucepan over medium heat. Add the kofta along with the chickpea tomato stew and simmer until warm. • BBQ Jackfruit + Beluga Lentil Salad 2. Pour rice pilaf into a saucepan, add a splash of water, and warm over Grab these items: medium heat, stirring occasionally to avoid rice sticking to the bottom of 1 Clover pita pocket the pan. 1 handful jackfruit 3. Serve stew over rice with cauliflower salad on the side. BBQ sauce Caramelized onions Lettuce 1/2 large tomato, cored Mayo • Seasonal Chocolate Mousse Beluga Lentil Salad 1. Preheat oven to 375 degrees. Drizzle 2-3 tablespoons of BBQ sauce on • Pistachio Sesame Halva the bottom of an oven-safe saucepan or small loaf pan. Add a handful of jackfruit and a generous pinch of caramelized onions. Drizzle a little more BBQ sauce on top. Bake at 375 degrees for 20 minutes or until jackfruit is completely heated through. Check on it to make sure it BUT WAIT, THERE’S MORE! doesn’t burn. You can also do this step in a saucepan on the stovetop over medium heat; just add a little neutral oil with the BBQ sauce so the Visit www.inayrskitchen.com for a live cooking show and check out the jackfruit won’t stick. searchable recipe database for more ideas you can make in your own kitchen. 2. Place pita on baking sheet, and put in oven. Toast for 3 minutes or until warm and puffy, but not brown or crispy. While pita is warming, slice to- Get creative! Use the extra food in your box to invent something new mato into thin slices using a serrated knife. With the same serrated knife, in your kitchen. Share your creations with us @cloverfoodlab. slice open your warm pita bread and open it up like a clam shell, holding it open in one hand. Spread a thin layer of mayo on the side closest to your hand, then add roasted jackfruit, tomatoes, and lettuce. Serve with beluga lentil salad. Recipes, notes, and ideas from our lab to yours. Contains Dairy Contains Wheat Visit cloverfoodlab.com/mealboxes for more. Contains Egg Contains Soy

Contains Nuts

STARTER BOX v3

• Classic Breakfast Sandwiches • Impossible Kofta, Chickpea Tomato

Grab these items: Stew, Middle Eastern Rice Pilaf 1 Clover Pita Pocket Grab these items: 1 Soft-Boiled Egg Kofta in chickpea tomato stew 2 Slices of Grafton Village Cheddar Middle Eastern rice pilaf 1 Tomato Salt & Pepper (not included) 1. Set a saucepan over medium heat. Add the kofta along with the chickpea tomato stew, and simmer until warm. 1. Preheat oven to 375 degrees. 2. Pour rice pilaf into a saucepan, add a splash of water, and warm over 2. Fill a small pot with water and heat until just simmering. Place soft- medium heat, stirring occasionally to avoid rice sticking to the bottom of boiled egg in water, turn off heat, and leave the egg in the water to warm the pan. for about 2 minutes. Using a slotted spoon, remove from pot and set aside. 3. Serve stew over rice.

3. Put pita on baking sheet and place in oven. Toast for 3 minutes, or until warm and puffy, but not brown or crispy. While pita is warming, core • Pushpir Sandwiches and slice tomato into thin slices using a serrated knife. If you have extra tomato, use for something else that day. Grab these items: 4. Remove pita from the oven, and with the serrated knife, slice partially Paneer open like a clam shell, twisting your knife at the bottom so as not to cut it Olive or neutral oil (not included in kit) into two pieces. Add a slice of cheddar, tomato slices and the egg. Add a Chaat Mix shake of salt and pepper and eat immediately. Roasted chickpeas Lime Mint Cilantro Chutney • Granola with Fruit Tamarind Sauce Yogurt Sauce Grab these items: Pita bread Milk or Yogurt (not included in box) 1. Preheat oven to 375 degrees. Set a medium frying pan over medium heat. Granola Place 2-4 tablespoons of olive or neutral oil in pan. When hot, sautee Fruit Compote each side of the cheese for 5-15 seconds until cheese is warm and slight- Add granola to a bowl, top with milk or yogurt and fruit compote. ly brown on each side. Don't over-brown or burn the cheese, just get a light color. Set aside. • Chickpea Fritter Sandwiches 2. Cut and juice lime(s) into a bowl. Add your chaat mix and roasted chickpeas and toss to combine. Grab these items: 3. Put pita on baking sheet and place in oven. Toast for 3 minutes, or until 1 Clover pita pocket warm and puffy, but not brown or crispy. Hummus Cucumber-tomato salad 3. Build your Pushpir sandwiches. Using a serrated knife, open up the pita 5 falafel balls pocket, twisting your knife at the end to keep the pocket intact without Pickled carrots, cabbage, and pickles cutting it completely in half. Tahini sauce 4. Mix Mint Cilantro Chutney with a spoon. Using that spoon, spread the 1. Preheat oven to 375 degrees. Place pita on baking sheet and put in oven. bottom of the pita with Mint Cilantro Chutney. Toast for 3 minutes or until warm and puffy, but not brown or crispy. Toast falafel til warm. 5. Add a slice of paneer, then a handful of chaat, and a drizzle of both tamarind and yogurt sauces. Close the sandwich up and enjoy. 2. With a serrated knife, partially slice open your warm pita bread and open it up like a clam shell. Add hummus, cucumber-tomato salad, pickles, falafel, tahini, and pickled vegetables to your liking. • Build your own Soda Bar

To make soda: pre-chill your cans of soda. Add ice and sparkling water to a tumbler or glass, top with soda syrup to your desired level of sweetness and stir. Recipes, notes, and ideas from our lab to yours. Contains Dairy Contains Wheat Visit cloverfoodlab.com/mealboxes for more. Contains Egg Contains Soy

Contains Nuts

MEDITERRANEAN BOX

• Impossible Kofta, Chickpea Tomato • Olive Oil Cake Stew, Middle Eastern Rice Pilaf Grab these items: • Sumac Shortbread Kofta in chickpea tomato stew Middle Eastern rice pilaf Cauliflower, sunflower seed, pesto salad • Pita Chips with Romesco and Silky 1. Set a saucepan over medium heat. Add the kofta along with the chickpea Hummus tomato stew and simmer until warm.

2. Pour rice pilaf into a saucepan, add a splash of water, and warm over medium heat, stirring occasionally to avoid rice sticking to the bottom of BUT WAIT, THERE’S MORE! the pan. Visit www.inayrskitchen.com for a live cooking show and check out the 3. Serve stew over rice with cauliflower salad on the side. searchable recipe database for more ideas you can make in your own kitchen.

• Chickpea Fritter + Beluga Lentils Get creative! Use the extra food in your box to invent something new Grab these items: in your kitchen. Share your creations with us @cloverfoodlab. 1 Clover pita pocket Have extra pita bread and want to make more pita chips? Cut pita bread Hummus into quarters, drizzle with olive oil, and toss into a preheated 350 degree Cucumber tomato salad oven for 10 minutes or until crispy. 5 falafel balls Pickled carrots, cabbage and pickles Tahini sauce Beluga lentil salad

1. Preheat oven to 375 degrees. Place pita and 5 falafel balls on baking sheet, and put in oven. Toast pita for 3 minutes, or until warm and puffy, but not brown or crispy. Toast falafel til warm to the touch.

2. With a serrated knife, slice open your warm pita bread and open it up like a clam shell. Add hummus, cucumber tomato salad, pickles, falafel, and pickled vegetables to your liking.

3. Serve with beluga lentil salad.

• Potato Cheddar Leek Soup with Chickpea Salad Grab these items: Potato Cheddar Leek Soup Chickpea Salad

1. Set a saucepan over medium heat. Add the soup and bring to a simmer.

2. Serve warm with chickpea salad on the side. Recipes, notes, and ideas from our lab to yours. Contains Dairy Contains Wheat Visit cloverfoodlab.com/mealboxes for more. Contains Egg Contains Soy

Contains Nuts

STARTER BOX v2

• Classic Breakfast Sandwiches • Impossible Kofta, Chickpea Tomato

3. Put pita on baking sheet and place in oven. Toast for 3 minutes, or until warm and puffy, but not brown or crispy. While pita is warming, core • Brussels Sprout Sandwiches and slice tomato into thin slices using a serrated knife. If you have extra tomato, use for something else that day. Grab these items: 4. Remove pita from the oven, and with the serrated knife, slice partially 1 Clover pita pocket open like a clam shell, twisting your knife at the bottom so as not to cut it Sour cream dijon spread into two pieces. Add a slice of cheddar, tomato slices and the egg. Add a Smoked Grafton cheddar shake of salt and pepper and eat immediately. Brussels sprouts Pickled red cabbage Toasted hazelnuts

• Granola with Fruit 1. Preheat oven to 375 degrees. Place pita and a handful of brussels sprouts on baking sheet and put in oven. Toast pita for 3 minutes or until Grab these items: warm and puffy, but not brown or crispy. Toast brussels til hot (about 10 Milk or Yogurt (not included in box) minutes). You can also heat brussels in a pan on the stove with a little bit Granola of neutral oil. Fruit Compote 2. Remove pita from oven. With a serrated knife, partially slice open your Add granola to a bowl, top with milk or yogurt and fruit compote. warm pita bread, twisting your knife at the end to open it up like a clam shell.

• Chickpea Fritter Sandwiches 3. Spread sour cream dijon spread on the bottom interior part of the pita, covering the bottom completely. Grab these items: 1 Clover pita pocket 4. Add a slice (or two) of Grafton cheddar. Hummus Cucumber-tomato salad 5. Remove brussels from oven and add to sandwich. 5 falafel balls 6. Add a pinch of pickled red cabbage and a pinch of toasted hazelnuts over Pickled carrots, cabbage, and pickles the top of the brussels. Tahini sauce

1. Preheat oven to 375 degrees. Place pita on baking sheet and put in oven. Toast for 3 minutes or until warm and puffy, but not brown or crispy. • Build your own Soda Bar Toast falafel til warm. To make soda: pre-chill your cans of soda. Add ice and sparkling water to 2. With a serrated knife, partially slice open your warm pita bread and open a tumbler or glass, top with soda syrup to your desired level of sweetness it up like a clam shell. Add hummus, cucumber-tomato salad, pickles, and stir. falafel, tahini, and pickled vegetables to your liking. • Dipping vegetables with hummus

• Seasonal Dessert Sampler Recipes, notes, and ideas from our lab to yours. Contains Dairy Contains Wheat Visit cloverfoodlab.com/mealboxes for more. Contains Egg Contains Soy

Contains Nuts

POST MEAT BOX

2. With the same serrated knife, slice open your warm pita bread and open • Impossible Meatballs with Marinara it up like a clam shell, holding it open in one hand. Spread a thin layer of and Pasta mayo on the side closest to your hand, then add seitan, tomatoes, and lettuce. Grab these items: Meatballs in marinara sauce 3. Serve with chipotle potato salad. Pasta Parmesan or Pecorino cheese (optional, not included in kit) Freshly ground black pepper (optional, not included in kit) • Seasonal Mousse

1. Set a saucepan over medium heat. Add the meatballs and sauce and heat until meatballs are warmed through, and sauce is simmering. • Sumac Shortbread 2. Meanwhile, cook pasta according to package directions. Drain in a colander, then serve, topped with meatballs and sauce. • Pita Chips with Pimento Cheese Spread • Impossible Kofta, Chickpea Tomato Stew, Middle Eastern Rice Pilaf

Grab these items: BUT WAIT, THERE’S MORE! Kofta in chickpea tomato stew Middle Eastern rice pilaf Visit www.inayrskitchen.com for a live cooking show and check out the searchable recipe database for more ideas you can make 1. Set a saucepan over medium heat. Add the kofta along with the chickpea in your own kitchen. tomato stew, and simmer until warm. Get creative! Use the extra food in your box to invent something new 2. Pour rice pilaf into a saucepan, add a splash of water, and warm over in your kitchen. Share your creations with us @cloverfoodlab. medium heat, stirring occasionally to avoid rice sticking to the bottom of the pan. Have extra pita bread and want to make more pita chips? Cut pita bread into quarters, drizzle with olive oil, and toss into a preheated 350 degree 3. Serve stew over rice with pita on the side. oven for 10 minutes or until crispy.

• Soy BLT Sandwich + Chipotle Potato Salad Grab these items: 1 Clover pita pocket Tempeh strips Neutral oil (not included in kit) Lettuce 1 tomato, cored and sliced Mayo Chipotle potato salad

1. Preheat oven to 375 degrees. Place 4 tempeh strips on a baking sheet and drizzle lightly with neutral oil. Bake for 3-5 minutes until color has turned from pale to medium brown and tempeh is slightly crispy. Recipes, notes, and ideas from our lab to yours. Contains Dairy Contains Wheat Visit cloverfoodlab.com/mealboxes for more. Contains Egg Contains Soy

Contains Nuts

BOSTON LOVES BEANS BOX

2. Fill a stockpot with 6 cups of water and a tablespoon of salt. Add lentils. • Ayr’s Dad’s Baked Beans Bring water to a simmer, stirring occasionally until lentils are al dente, Grab these items: anywhere from 18 to 30 minutes. Make sure you gently simmer the len- 1 lb bag of beans (navy, pinto, yellow eye) tils instead of boiling them rapidly, which can cause the outside to cook 1/2 cup molasses faster than the inside, resulting in a lentil that’s soft on the outside and 1 bag spice mix containing salt, sugar, and mustard powder hard on the inside. Drain in a colander and set aside. 1 large onion, medium dice (not included in kit) 3. Meanwhile, remove the stems from the kale. Roll the leaves up and slice 1 tablespoon neutral oil (not included in kit) them into thin ribbons. 1. Optional Soaking Step: the night before you plan to cook, pour beans 4. Make the dressing. In a blender, place garlic, red wine vinegar, sugar, and into a bowl or jar and cover with a few inches of cold water. Cover and dijon mustard. Pulse a few times, and then turn up the speed to high. leave out at room temperature. When you’re ready to cook, pour off the Stream in the oil to form an emulsion. soaking liquid. 5. Combine everything in a salad bowl and serve. 2. Preheat your oven to 325 degrees.

3. Set a cast iron or other heavy pot on the stove over medium heat. Add a tablespoon of oil. Cook onions for about 3 minutes.

4. Add beans, molasses, and the contents of the spice mix. Cover with 2-3 inches of water.

5. Bring to a heavy boil and cook for 10 minutes. HOW TO USE THE INGREDIENTS IN THIS BOX:

6. Put the pot directly into a 325°F oven. Bake for 6-8 hours, checking Toss a handful of CRIMSON LENTILS into your favorite tomato sauce periodically and adding water if the beans get too dry. When the beans or soup and simmer for 3 minutes at the end of cooking. Instant creamy are done they will be very dark, distinct but tender. And there will be a plant protein. wonderful aroma in your house. Use the CHILI BEAN MIX in your favorite chili recipe.

Serve PARDINA LENTILS warm, drizzled with tahini and minced fresh • Beluga Lentil Salad herbs. Cook a cup of FARRO with 4 cups of salted water. Bring it up to a gentle Grab these items: simmer and cook for 30-40 minutes until soft and doubled in size. Strain 2 cups black beluga lentils it and add sliced strawberries, thin ribbons of chard, and the dressing 1/4 cup hazelnuts from the Beluga Lentil Salad. It’s a strawberry wheat berry salad! 1/5 cup dried cherries a few leaves of flat-leaf or curly kale Add a pinch of CUMIN to salad dressings or marinades. 1 clove garlic, minced Garnish hummus with ZA’ATAR. 1/4 cup red wine vinegar 1 teaspoon sugar Season a red pepper spread with SMOKED PAPRIKA. 1 teaspoon dijon mustard 1/2 cup olive or neutral oil Slice a cucumber into 1/4 inch slabs and toss with ALEPPO PEPPER. 1 tablespoon salt, plus more for the dressing Layer a few in a sandwich to provide crunch and freshness.

1. Preheat your oven to 350 degrees. Place hazelnuts on a sheet pan and Add a BAY LEAF to a big pot of water along with a few whole pepper- toast for about 6 minutes, or until fragrant. corns, half an onion, a garlic clove, parsley stems from one bunch of parsley, a carrot, and a few celery stalks. Bring to a boil, cook for an hour or two, then strain everything out. Homemade veg stock! Recipes, notes, and ideas from our lab to yours. Contains Dairy Contains Wheat Visit cloverfoodlab.com/mealboxes for more. Contains Egg Contains Soy

Contains Nuts

SEASONAL BOX

2. Toast pita according to the instructions in the Zucchini Sandwich recipe. • Sharan Sandwich and Chickpea Using a spoon or squeeze bottle, spread mayo sauce on the bottom Eggplant Salad interior part of the bread.

Grab these items: 3. Add a slice of cheddar cheese and enough tomato steaks to entirely Clover pita pocket cover the bottom of the pita (usually one to one and a half steaks). Add a Cabbage slaw leaf of lettuce, folding at the core if needed to make the lettuce fit. Manchurian spread 4. To make corn, shuck corn and remove silk. Bring a large pot of salted Fried cauliflower water to a boil. Submerge corn in water, place lid on pot, and cook for 30 Puffed rice noodles seconds. Serve with cilantro lime butter. You can also grill your corn - just Lime place on a heated grill for 10 minutes, turning once or twice until husk is Chickpea salad with heirloom eggplant and peppers black. Carefully peel the corn and serve with cilantro lime butter. 1. Preheat your oven to 350 degrees. Place cauliflower on baking sheet and bake for 8-12 minutes until warm.

2. Place pita on a baking sheet and toast for 3 minutes, or until warm and • Local Pasta with Pesto, Local Cherry puffy, but not brown or crispy. Set aside. Tomatoes and Pickled Vegetables 3. Cut lime in half or into quarters and squeeze over cabbage slaw. Grab these items: 4. With a serrated knife, slice open your warm pita bread and twist your Bag of Pasta knife to open it up like a clam shell. Holding it in one hand, spread about Pesto 1/3 cup Manchurian spread on pita. Add 1/2 cup cauliflower, a good Pickled vegetables pinch of slaw, and a good pinch of rice noodles. 1. Cook pasta according to package instructions. Drain in a collander, and 5. Serve with chickpea salad on the side and enjoy! while still warm, toss with desired amount of pesto. 2. Drain pickled vegetables. Top pasta with cherry tomatoes and drained pickled vegetables. Enjoy! • Heirloom Tomato Sandwich with Local Corn and Cilantro-Lime Butter Grab these items: • Lucia’s Pimento Cheese Spread with Clover pita pocket Dipping Vegetables Heirloom tomato Mayo Lettuce Grafton cheddar cheese slices • Seasonal Mousse Salt to taste (not included in kit) Ear of corn Cilantro lime butter • Olive Oil Cake

1. Prepare your tomato. Using a “tomato shark” or a small, sharp paring knife, remove the core of the tomato by slicing down and twisting your shark or knife around the core. Slice the top and bottom off of the toma- PLUS A SURPRISE! Every week, your box will include a treat straight to so you have a flat, stable surface. Lay the tomato down flat and using from a New England farm we love. Follow us @cloverfoodlab or head to a serrated bread knife, cut horizontally into 3/4-inch pieces so you have www.cloverfoodlab.com to get tips on how to prepare it. big “tomato steaks.” You’ll want these slices a little bigger than you think. Sprinkle both sides with salt. Recipes, notes, and ideas from our lab to yours. Contains Dairy Contains Wheat Visit cloverfoodlab.com/mealboxes for more. Contains Egg Contains Soy

Contains Nuts

FALL SEASONAL BOX

4. Top squash with oatmeal crumb and return to the oven for 10-15 minutes • Japanese Sweet Potato Sandwich until golden brown (cook time might vary based on your oven).

and Chickpea Eggplant Salad 5. Wild rice pilaf can be eaten cold or warmed up in a saucepan with a Grab these items: splash of water. Drizzle maple sriracha butter over the whole meal. Clover pita pocket Total time to the table: 25 minutes Shoyu mayo Next Barn Over sweet potatoes Cabbage daikon slaw Miso dressing for cabbage slaw • Local Pasta with Miso Veggie Butter, Tempura fried sesame seeds Kale, Delicata Squash and Pecorino Chickpea salad with heirloom eggplant and peppers Grab these items: 1. Preheat your oven to 350 degrees. Place sweet potatoes on baking sheet Bag of Pasta and bake for 8-12 minutes or until totally warmed through. Roasted Delicata Squash 2. Dress cabbage slaw with miso dressing, tossing to coat the cabbage with Miso Veggie Butter dressing. Kale Ribbons Pecorino cheese 3. Place pita on a second baking sheet or just straight into the oven and toast for 3 minutes, or until warm and puffy, but not brown or crispy. 1. Cook pasta in a pot according to package instructions. Drain in a colander. 4. With a serrated knife, slice open your warm pita bread and twist your knife to open it up like a clam shell. Holding it in one hand, drizzle shoyu 2. Add the miso veggie butter to the already warm pot. The butter should mayo on the bottom half so it is covered. melt and then start to bubble. After the butter starts to bubble, add the kale and cook until soft. When the kale is soft, add in the pasta, squash 5. Nestle sweet potatoes inside, top with a handful of cabbage slaw and a and pecorino cheese. Toss to incorporate ingredeints. sprinkle of tempura fried sesame seeds. Serve with chickpea salad. Total time to the table: 10-15 minutes Total time to the table: 15 minutes • Roasted Acorn Squash with Maple • Lucia’s Pimento Cheese Spread with Sriracha Butter Sauce over Wild Rice Dipping Vegetables

Grab these items: Acorn squash • Seasonal Mousse Maple sriracha butter Maple oat crumb Wild rice pilaf • Pistachio Halva Drizzle of olive oil not included in kit) Pinch of salt (Kosher or sea, not included in kit)

1. Preheat oven to 400 degrees. Remove maple sriracha butter from the refrigerator. Using a large sharp chef's knife, cut acorn squash in half from PLUS A SURPRISE! Every week, your box will include a treat straight tip to stem, and then in half lengthwise again to make 4 quarters. Insert from a New England farm we love. Follow us @cloverfoodlab or head to the tip of the chef's knife into the skin of the squash first and then come www.cloverfoodlab.com to learn more. down with the blade to complete the cut.

2. Scoop out the seeds (save them to roast for a yummy snack later). Place squash flesh side up on a sheet pan and drizzle with a bit of olive oil and salt.

3. Bake for 15-20 minutes until squash is soft. Recipes, notes, and ideas from our lab to yours. Contains Dairy Contains Wheat Visit cloverfoodlab.com/mealboxes for more. Contains Egg Contains Soy

Contains Nuts

THANKSGIVING BOX

• Heat these in a 350 degree oven: • Serve these at room temperature: Mushroom Walnut Pâté Spiced mixed nuts Bake covered in the tray for 30-40 minutes. Mashed Potatoes • Break out the knives: Bake uncovered in the tray for 20-30 minutes. Roasted Acorn Squash over Wild Rice, Cranberry and Pecan Salad Mac and Cheese Bake uncovered in the tray for 40-50 minutes until top is brown. Grab these items: Acorn squash Maple sriracha butter Roasted Brussels Sprouts Oatmeal maple crumb Empty container on a sheet pan and bake for 6-10 minutes until warm. Wild rice, cranberry, pecan salad Drizzle with sour cream dijon sauce and serve. Drizzle of olive oil (not included in kit) Pinch of salt (Kosher or sea, not included in kit)

Stuffing 1. Preheat oven to 400 degrees. Remove maple sriracha butter from the re- Bake uncovered in the tray for 20-30 minutes or until top is brown. frigerator. Using a large sharp chef's knife, cut acorn squash in half from tip to stem, and then in half lengthwise again to make 4 quarters. Insert Dinner Rolls the tip of the chef's knife into the skin of the squash first and then come down with the blade to complete the cut. Place on a sheet pan and bake at 350 for 7-10 minutes or until warm. 2. Scoop out the seeds (save them to roast for a yummy snack later). Place • Heat these on the stovetop: squash flesh side up on a sheet pan and drizzle with olive oil and salt. 3. Bake for 20-30 minutes until squash is soft. Gravy 4. Top squash with oatmeal maple crumb and return to the oven for 5 Set a saucepan over medium heat. Pour gravy inside, and heat til warm. minutes until golden brown (cook time might vary based on your oven). Creamy Hearty Vegetable Stew 5. Wild rice pilaf can be eaten cold or warmed up in a saucepan with a splash of water. Drizzle maple sriracha butter over the whole meal. Set a saucepan over medium heat. Pour contents of container inside, and heat until very warm, stirring ocasionally. Serve immediately. • Sneak to the fridge at midnight: • Serve these right from the fridge: Leftover Sandwiches Kale Salad Tiptoe to the fridge. Top with dressing and mix to combine. Place pita on a baking sheet and toast for 3 minutes, or until warm and puffy, but not brown or crispy (or use a toaster). Our recommended com- Massachusetts Cranberry Sauce bos: 1. Brussels sprouts + sour cream dijon sauce. 2. Cranberry sauce + stuffing + mushroom walnut pate! Dipping Veggies and Hummus Pumpkin pie To make this box into a full Thanksgiving dinner, grab these pots and pans: 2 sheet pans (for brussels and dinner rolls), a gravy boat or other gravy vessel, 2 saucepans (for soup and wild rice), a salad bowl (for kale salad), a small bowl (for cranberry sauce), a small tray (for appetizers), a serving plate (for acorn squash) and serving utensils. We love you! Recipes, notes, and ideas from our lab to yours. Contains Dairy Contains Wheat Visit cloverfoodlab.com/mealboxes for more. Contains Egg Contains Soy

Contains Nuts

GLUTEN FREE* BOX

• Chickpea Fritter Platter with • Lucia’s Pimento Cheese Spread with Beluga Lentil Salad Dipping Vegetables

Grab these items: Silky Hummus Falafel Balls • Pistachio Sesame Halva Pickled carrots, cabbage, and cucumbers Tahini Sauce Beluga Lentil Salad • Seasonal Mousse with Whipped Cream 1. Preheat oven to 325 degrees. Place falafel balls on a baking sheet and toast for 3 minutes or completely warmed through. Or, heat in a skillet with a bit of oil. *FOR YOUR SAFETY All Clover food is prepared in our commissary 2. Spread all ingredients out in a buffet and build your own platter. kitchen in East Cambridge, where we also bake bread. While none of the items in your box contain wheat, there is always the chance of minor cross-contamination. • Middle Eastern Rice Pilaf, Chickpea Tomato Stew, and Cauliflower Sunflower Seed Pesto Salad Grab these items: Chickpea tomato stew Middle Eastern rice pilaf Cauliflower, sunflower seed, pesto salad

1. Set a saucepan over medium heat. Add the kofta along with the chickpea tomato stew and simmer until warm.

2. Pour rice pilaf into a saucepan, add a splash of water, and warm over medium heat, stirring occasionally to avoid rice sticking to the bottom of the pan.

3. Serve stew over rice with cauliflower salad on the side.

• Hearty Vegetable Stew with Chickpea, Eggplant, Pepper Salad

Grab these items: Hearty Vegetable Stew Chickpea, Eggplant, Pepper Salad

1. Set a saucepan over medium heat. Add the soup and bring to a simmer.

2. Serve warm with chickpea salad.

Recipes, notes, and ideas from our lab to yours. Recipes, notes, and ideas from our lab to yours. Visit cloverfoodlab.com/mealboxes for more. Visit cloverfoodlab.com/mealboxes for more.

CHICKPEA BBQ FRITTER SEITAN SANDWICHES SANDWICHES

How to make your fritters: How to make your seitan:

Grab these items: Grab these items: 1 Clover pita pocket 1 Clover pita pocket Hummus 1-2 slices seitan Cucumber-tomato salad BBQ sauce 5 falafel balls Caramelized onions Pickled carrots, cabbage, and pickles Cheddar cheese Tahini sauce Lettuce 1/2 large tomato, cored 1. Preheat oven to 375 degrees. Place pita and falafel on baking sheet and Mayo put in oven. Toast pita for 3 minutes or until warm and puffy, but not brown or crispy. Toast falafel til warm (about 6-10 minutes). 1. Preheat oven to 375 degrees. Drizzle 2-3 tablespoons of BBQ 2. With a serrated knife, partially slice open your warm pita bread and open sauce on the bottom of an oven-safe saucepan or small loaf pan. it up like a clam shell. Add hummus, cucumber-tomato salad, pickles, Add 1-2 slices of seitan, a generous pinch of caramelized onions. falafel, tahini, and pickled vegetables to your liking. Crumble the cheddar cheese over top. Drizzle a little more BBQ sauce on top. Bake at 375 degrees for 20 minutes or until cheese is bubbly and golden brown and seitan is completely heated through. Check on it to make sure it doesn’t burn. You can also do this step in a saucepan on the stovetop over medium heat; just add a little neutral oil with the BBQ sauce so the seitan won’t stick.

2. Place pita on baking sheet, and put in oven. Toast for 3 minutes or until warm and puffy, but not brown or crispy. While pita is warming, slice tomato into thin slices using a serrated knife. With the same serrated knife, slice open your warm pita bread and open it up like a clam shell, holding it open in one hand. Spread a thin layer of mayo on the side closest to your hand, then add roasted seitan, tomatoes, and lettuce.

Contains Dairy Contains Wheat Contains Dairy Contains Wheat

Contains Egg Contains Soy Contains Egg Contains Soy

Contains Nuts Contains Nuts

BUT WAIT, THERE’S MORE! BUT WAIT, THERE’S MORE!

Visit www.inayrskitchen.com for a live cooking show and check out the Visit www.inayrskitchen.com for a live cooking show and check out the searchable recipe database for more ideas you can make in your own searchable recipe database for more ideas you can make in your own kitchen. kitchen.

Get creative! Use the extra food in your box to invent something new Get creative! Use the extra food in your box to invent something new in your kitchen. Share your creations with us @cloverfoodlab. in your kitchen. Share your creations with us @cloverfoodlab. Recipes, notes, and ideas from our lab to yours. Recipes, notes, and ideas from our lab to yours. Visit cloverfoodlab.com/mealboxes for more. Visit cloverfoodlab.com/mealboxes for more.

SPAGHETTI IMPOSSIBLE AND IMPOSSIBLE MEATBALL MEATBALLS SANDWICHES

• How to make your spaghetti: • How to make your sandwiches: Grab these items: Grab these items: Meatballs in marinara sauce Meatballs in marinara sauce Pita Pasta Provolone cheese Parmesan or Pecorino cheese (optional, not included in kit) Freshly ground black pepper (optional, not included in kit) 1. Preheat oven to 375 degrees.

1. Set a saucepan over medium heat. Add the meatballs and sauce and heat 2. Set a saucepan over medium heat. Add the meatballs and sauce and heat until meatballs are warmed through, and sauce is simmering. until meatballs are warmed through, and sauce is simmering.

2. Meanwhile, cook pasta according to package directions. Drain in a colan- 3. With a serrated knife, partially slice open your warm pita bread and open der, then serve, topped with meatballs and sauce. it up like a clam shell. Add provolone cheese, then add meatballs and marinara sauce.

Contains Dairy Contains Wheat Contains Dairy Contains Wheat

Contains Egg Contains Soy Contains Egg Contains Soy

Contains Nuts Contains Nuts

BUT WAIT, THERE’S MORE! BUT WAIT, THERE’S MORE!

THE THE JAPANESE JAPANESE SWEET POTATO SWEET POTATO

• How to make your sandwiches: • How to make your sandwiches:

Grab these items: Grab these items: Clover pita pocket Clover pita pocket Shoyu mayo Shoyu mayo Next Barn Over sweet potatoes Next Barn Over sweet potatoes Cabbage daikon slaw Cabbage daikon slaw Miso dressing for cabbage slaw Miso dressing for cabbage slaw Tempura fried sesame seeds Tempura fried sesame seeds

1. Preheat your oven to 350 degrees. Place sweet potatoes on baking sheet 1. Preheat your oven to 350 degrees. Place sweet potatoes on baking sheet and bake for 8-12 minutes or until totally warmed through. and bake for 8-12 minutes or until totally warmed through.

2. Dress cabbage slaw with miso dressing, tossing to coat the cabbage with 2. Dress cabbage slaw with miso dressing, tossing to coat the cabbage with dressing. dressing.

3. Place pita on a second baking sheet or just straight into the oven and 3. Place pita on a second baking sheet or just straight into the oven and toast for 3 minutes, or until warm and puffy, but not brown or crispy. toast for 3 minutes, or until warm and puffy, but not brown or crispy.

4. With a serrated knife, slice open your warm pita bread and twist your 4. With a serrated knife, slice open your warm pita bread and twist your knife to open it up like a clam shell. Holding it in one hand, drizzle shoyu knife to open it up like a clam shell. Holding it in one hand, drizzle shoyu mayo on the bottom half so it is covered. mayo on the bottom half so it is covered.

5. Nestle sweet potatoes inside, top with a handful of cabbage slaw and a 5. Nestle sweet potatoes inside, top with a handful of cabbage slaw and a sprinkle of tempura fried sesame seeds. Serve with chickpea salad. sprinkle of tempura fried sesame seeds. Serve with chickpea salad.

Total time to the table: 15 minutes Total time to the table: 15 minutes

Contains Dairy Contains Wheat Contains Dairy Contains Wheat

Contains Egg Contains Soy Contains Egg Contains Soy

Contains Nuts Contains Nuts

BUT WAIT, THERE’S MORE! BUT WAIT, THERE’S MORE!

THE VEGAN JAPANESE SWEET POTATO BREAKFAST SANDWICH BOX

• How to make your sandwiches: • Pumpkin Pecan Muffins

Grab these items: Grab these items: Clover pita pocket Pumpkin Pecan Muffin Batter Shoyu mayo Oatmeal Maple Crumb Topping Next Barn Over sweet potatoes Butter, Neutral Oil, or Spray Oil (not included in kit) Cabbage daikon slaw 1. Preheat oven to 350 degrees. Grease or spray muffin tin lightly. Miso dressing for cabbage slaw Tempura fried sesame seeds 2. Using an ice cream scoop or 1/4 cup measure, scoop batter into tins, top Chickpea salad with heirloom eggplant and peppers with crumble and bake for 25-35 minutes. Allow muffins to cool to room temperature before eating (they'll continue cooking as they cool). 1. Preheat your oven to 350 degrees. Place sweet potatoes on baking sheet and bake for 8-12 minutes or until totally warmed through.

2. Dress cabbage slaw with miso dressing, tossing to coat the cabbage with dressing. • Granola with Oat Milk

3. Place pita on a second baking sheet or just straight into the oven and Grab these items: toast for 3 minutes, or until warm and puffy, but not brown or crispy. Oatly Granola 4. With a serrated knife, slice open your warm pita bread and twist your Seasonal Compote knife to open it up like a clam shell. Holding it in one hand, drizzle shoyu Any other toppings from your kitchen! mayo on the bottom half so it is covered. Add granola and oat milk to a bowl. Add toppings of your choice (from 5. Nestle sweet potatoes inside, top with a handful of cabbage slaw and a the kit or from your kitchen!) sprinkle of tempura fried sesame seeds. Serve with chickpea salad.

Total time to the table: 15 minutes

Contains Dairy Contains Wheat Contains Dairy Contains Wheat

Contains Egg Contains Soy Contains Egg Contains Soy

Contains Nuts Contains Nuts

BUT WAIT, THERE’S MORE! BUT WAIT, THERE’S MORE!

Get creative! Use the extra food in your box to invent something new Get creative! Use the extra food in your box to invent something new in your kitchen. Share your creations with us @cloverfoodlab. in your kitchen. Share your creations with us @cloverfoodlab. Recipes, notes, and ideas from our lab to yours. Contains Dairy Contains Wheat Visit cloverfoodlab.com/mealboxes for more. Contains Egg Contains Soy

Contains Nuts

CLASSICS BOX

your hand, then add roasted jackfruit, tomatoes, and lettuce. Serve with • Chickpea Fritters + Cauliflower Salad chipotle potato salad. Grab these items: 1 Clover pita pocket Hummus • PBJ Sandwich Cucumber-tomato salad 1 mini Clover pita pocket 5 falafel balls Seasonal compote Pickled carrots, cabbage, and pickles Peanut butter Tahini sauce Cauliflower, sunflower seed, pesto salad Preheat oven to 375 degrees. Place pita on baking sheet and put in oven. Toast for 3 minutes or until warm and puffy but not brown or crispy. Cut 1. Preheat oven to 375 degrees. Place pita on baking sheet and put in oven. pita open and spread with a spoonful of peanut butter. Top with a spoon- Toast for 3 minutes or until warm and puffy, but not brown or crispy. ful of Seasonal compote. Toast falafel til warm.

2. With a serrated knife, partially slice open your warm pita bread and open it up like a clam shell. Add hummus, cucumber-tomato salad, pickles, • Soy BLT Sandwich + Beluga Lentils falafel, tahini, and pickled vegetables to your liking. Grab these items: 3. Serve with cauliflower, sunflower seed, pesto salad. 1 Clover pita pocket Tempeh strips Neutral oil (not included in kit) • BBQ Jackfruit + Chipotle Potato Salad Lettuce, 1 tomato, cored and sliced thinly Mayo Grab these items: Beluga lentil salad 1 Clover pita pocket 1 handful jackfruit Preheat oven to 375 degrees. Place 4 tempeh strips on a baking sheet BBQ sauce and drizzle lightly with neutral oil. Bake for 3-5 minutes until color has Caramelized onions turned from pale to medium brown and tempeh is slightly crispy. You can Cheddar cheese also do this on a pan on the stovetop over medium heat with a bit of neu- Lettuce tral oil. Follow Step 2 from the BBQ Sandwich, substituting your crisped 1/2 large tomato, cored tempeh for the roasted jackfruit. Serve with beluga lentil salad. Mayo Chipotle potato salad • Seasonal Mousse 1. Preheat oven to 375 degrees. Drizzle 2-3 tablespoons of BBQ sauce on the bottom of an oven-safe saucepan or small loaf pan. Add a handful of jackfruit and a generous pinch of caramelized onions. Crumble the • Maine Grains Brownies cheddar cheese over top. Drizzle a little more BBQ sauce on top. Bake at 375 degrees for 20 minutes or until cheese is bubbly and golden brown and jackfruit is completely heated through. Check on it to make sure it doesn’t burn. You can also do this step in a saucepan on the stovetop BUT WAIT, THERE’S MORE! over medium heat; just add a little neutral oil with the BBQ sauce so the jackfruit won’t stick. Visit www.inayrskitchen.com for a live cooking show and check out the searchable recipe database for more ideas you can make 2. Place pita on baking sheet, and put in oven. Toast for 3 minutes or until in your own kitchen. warm and puffy, but not brown or crispy. While pita is warming, slice tomato into thin slices using a serrated knife. With the same serrated knife, Get creative! Use the extra food in your box to invent something new slice open your warm pita bread and open it up like a clam shell, holding in your kitchen. Share your creations with us @cloverfoodlab. it open in one hand. Spread a thin layer of mayo on the side closest to Recipes, notes, and ideas from our lab to yours. Recipes, notes, and ideas from our lab to yours. Visit cloverfoodlab.com/mealboxes for more. Visit cloverfoodlab.com/mealboxes for more.

CHICKPEA BBQ FRITTER JACKFRUIT SANDWICHES SANDWICHES

How to make your fritters: How to make your sandwiches:

Grab these items: Grab these items: 1 Clover pita pocket 1 Clover pita pocket Hummus 1 handful jackfruit Cucumber-tomato salad BBQ sauce 5 falafel balls Caramelized onions Pickled carrots, cabbage, and pickles Cheddar cheese Tahini sauce Lettuce 1/2 large tomato, cored 1. Preheat oven to 375 degrees. Place pita and falafel on baking sheet and Mayo put in oven. Toast pita for 3 minutes or until warm and puffy, but not brown or crispy. Toast falafel til warm (about 6-10 minutes). 1. Preheat oven to 375 degrees. Drizzle 2-3 tablespoons of BBQ 2. With a serrated knife, partially slice open your warm pita bread and open sauce on the bottom of an oven-safe saucepan or small loaf pan. it up like a clam shell. Add hummus, cucumber-tomato salad, pickles, Add a handful of jackfruit and a generous pinch of caramelized falafel, tahini, and pickled vegetables to your liking. onions. Crumble the cheddar cheese over top. Drizzle a little more BBQ sauce on top. Bake at 375 degrees for 20 minutes or until cheese is bubbly and golden brown and jackfruit is completely heated through. Check on it to make sure it doesn’t burn. You can also do this step in a saucepan on the stovetop over medium heat; just add a little neutral oil with the BBQ sauce so the jackfruit won’t stick.

Contains Dairy Contains Wheat Contains Dairy Contains Wheat

Contains Egg Contains Soy Contains Egg Contains Soy

Contains Nuts Contains Nuts

BUT WAIT, THERE’S MORE! BUT WAIT, THERE’S MORE!

BRUSSELS BBQ SPROUT JACKFRUIT SANDWICHES SANDWICHES

How to make your sandwiches: How to make your sandwiches:

Grab these items: Grab these items: 1 Clover pita pocket 1 Clover pita pocket Sour cream dijon spread 1 handful jackfruit Smoked Grafton cheddar BBQ sauce Brussels sprouts Caramelized onions Pickled red cabbage Cheddar cheese Toasted hazelnuts Lettuce 1/2 large tomato, cored Mayo 1. Preheat oven to 375 degrees. Place pita and a handful of brussels sprouts on baking sheet and put in oven. Toast pita for 3 minutes or until warm and puffy, but not brown or crispy. Toast brussels til hot (about 10 1. Preheat oven to 375 degrees. Drizzle 2-3 tablespoons of BBQ minutes). You can also heat brussels in a pan on the stove with a little bit sauce on the bottom of an oven-safe saucepan or small loaf pan. of neutral oil. Add a handful of jackfruit and a generous pinch of caramelized onions. Crumble the cheddar cheese over top. Drizzle a little more 2. Remove pita from oven. With a serrated knife, partially slice open your BBQ sauce on top. Bake at 375 degrees for 20 minutes or until warm pita bread, twisting your knife at the end to open it up like a clam cheese is bubbly and golden brown and jackfruit is completely shell. heated through. Check on it to make sure it doesn’t burn. You 3. Spread sour cream dijon spread on the bottom interior part of the pita, can also do this step in a saucepan on the stovetop over medium covering the bottom completely. heat; just add a little neutral oil with the BBQ sauce so the jackfruit won’t stick. 4. Add a slice (or two) of Grafton cheddar. 2. Place pita on baking sheet, and put in oven. Toast for 3 minutes 5. Remove brussels from oven and add to sandwich. or until warm and puffy, but not brown or crispy. While pita is warming, slice tomato into thin slices using a serrated knife. With 6. Add a pinch of pickled red cabbage and a pinch of toasted hazelnuts over the same serrated knife, slice open your warm pita bread and the top of the brussels. open it up like a clam shell, holding it open in one hand. Spread a thin layer of mayo on the side closest to your hand, then add roasted jackfruit, tomatoes, and lettuce.

Contains Dairy Contains Wheat Contains Dairy Contains Wheat

Contains Egg Contains Soy Contains Egg Contains Soy

Contains Nuts Contains Nuts

BUT WAIT, THERE’S MORE! BUT WAIT, THERE’S MORE!

HOLIDAY BREAKFAST BOX HOLIDAY BREAKFAST BOX

• Classic Breakfast Sandwich • Classic Breakfast Sandwich

Grab these items: Grab these items: 1 Clover Pita Pocket 1 Clover Pita Pocket 1 Soft-Boiled Egg 1 Soft-Boiled Egg 2 Slices of Grafton Village Cheddar 2 Slices of Grafton Village Cheddar 1 Tomato 1 Tomato Salt & Pepper (not included) Salt & Pepper (not included)

1. Preheat oven to 375 degrees. 1. Preheat oven to 375 degrees.

2. Fill a small pot with water and heat until just simmering. Place soft- 2. Fill a small pot with water and heat until just simmering. Place soft- boiled egg in water, turn off heat, and leave the egg in the water to boiled egg in water, turn off heat, and leave the egg in the water to warm for about 2 minutes. Using a slotted spoon, remove from pot warm for about 2 minutes. Using a slotted spoon, remove from pot and set aside. and set aside.

3. Put pita on baking sheet and place in oven. Toast for 3 minutes, or 3. Put pita on baking sheet and place in oven. Toast for 3 minutes, or until warm and puffy, but not brown or crispy. While pita is warming, until warm and puffy, but not brown or crispy. While pita is warming, core and slice tomato into thin slices using a serrated knife. If you core and slice tomato into thin slices using a serrated knife. If you have extra tomato, use for something else that day. have extra tomato, use for something else that day.

4. Remove pita from the oven, and with the serrated knife, slice partially 4. Remove pita from the oven, and with the serrated knife, slice partially open like a clam shell, twisting your knife at the bottom so as not to open like a clam shell, twisting your knife at the bottom so as not to cut it into two pieces. Add a slice of cheddar, tomato slices and the cut it into two pieces. Add a slice of cheddar, tomato slices and the egg. Add a shake of salt and pepper and eat immediately. egg. Add a shake of salt and pepper and eat immediately.

• Plimoth Corn Muffins • Plimoth Corn Muffins

Grab these items: Grab these items: Pumpkin Pecan Muffin Batter Pumpkin Pecan Muffin Batter Oatmeal Maple Crumb Topping Oatmeal Maple Crumb Topping Butter, Neutral Oil, or Spray Oil (not included in kit) Butter, Neutral Oil, or Spray Oil (not included in kit)

1. Preheat oven to 350 degrees. Grease or spray muffin tin lightly. 1. Preheat oven to 350 degrees. Grease or spray muffin tin lightly.

2. Using an ice cream scoop or 1/4 cup measure, scoop batter into tins, 2. Using an ice cream scoop or 1/4 cup measure, scoop batter into tins, top with crumble and bake for 25-30 minutes. top with crumble and bake for 25-30 minutes.

3. Allow muffins to cool to room temperature before eating (they'll 3. Allow muffins to cool to room temperature before eating (they'll continue cooking as they cool). continue cooking as they cool).

Contains Dairy Contains Wheat Contains Dairy Contains Wheat

Contains Egg Contains Soy Contains Egg Contains Soy

Contains Nuts Contains Nuts

BUT WAIT, THERE’S MORE! BUT WAIT, THERE’S MORE!

PUSHPIR SANDWICHES PUSHPIR SANDWICHES

• Grab these items: • Grab these items:

Paneer Paneer Olive or neutral oil (not included in kit) Olive or neutral oil (not included in kit) Chaat Mix Chaat Mix Roasted chickpeas Roasted chickpeas Lime Lime Mint Cilantro Chutney Mint Cilantro Chutney Tamarind Sauce Tamarind Sauce Yogurt Sauce Yogurt Sauce Pita bread Pita bread

1. Preheat oven to 375 degrees. Set a medium frying pan over medi- 1. Preheat oven to 375 degrees. Set a medium frying pan over medium heat. Place 2-4 tablespoons of olive or neutral oil in pan. When um heat. Place 2-4 tablespoons of olive or neutral oil in pan. When hot, sautee each side of the cheese for 5-15 seconds until cheese is hot, sautee each side of the cheese for 5-15 seconds until cheese is warm and slightly brown on each side. Don't over-brown or burn the warm and slightly brown on each side. Don't over-brown or burn the cheese, just get a light color. Set aside. cheese, just get a light color. Set aside.

2. Juice lime into a bowl. Add your chaat mix and roasted chickpeas and 2. Juice lime into a bowl. Add your chaat mix and roasted chickpeas and combine. combine.

3. Build your Pushpir sandwiches. Using a serrated knife, open up the 3. Build your Pushpir sandwiches. Using a serrated knife, open up the pita pocket, twisting your knife at the end to keep the pocket intact pita pocket, twisting your knife at the end to keep the pocket intact without cutting it completely in half. without cutting it completely in half.

4. Mix Mint Cilantro Chutney with a spoon. Spread the bottom of the 4. Mix Mint Cilantro Chutney with a spoon. Spread the bottom of the pita with Mint Cilantro Chutney. pita with Mint Cilantro Chutney.

5. Add a slice of paneer, then a handful of chaat, and a drizzle of both 5. Add a slice of paneer, then a handful of chaat, and a drizzle of both tamarind and yogurt sauces. Close the sandwich up and enjoy. tamarind and yogurt sauces. Close the sandwich up and enjoy.

Contains Dairy Contains Wheat Contains Dairy Contains Wheat

Contains Egg Contains Soy Contains Egg Contains Soy

Contains Nuts Contains Nuts

BUT WAIT, THERE’S MORE! BUT WAIT, THERE’S MORE!

LET'S COOK WAYLAND! LET'S COOK WAYLAND!

• 7 Hills Pasta with Butternut Squash, • 7 Hills Pasta with Butternut Squash, Pecorino, and Kale Pecorino, and Kale Grab these items: Grab these items: Pasta Pasta Compound Herb Butter Compound Herb Butter Cubed Butternut Squash Cubed Butternut Squash Frostbitten Kale Leaves (ask Chris why these are so sweet!) Frostbitten Kale Leaves (ask Chris why these are so sweet!) Pecorino Cheese Pecorino Cheese Olive oil (not included in box) Olive oil (not included in box)

1. Preheat oven to 375 degrees. 1. Preheat oven to 375 degrees.

2. Toss butternut squash with olive oil. 2. Toss butternut squash with olive oil.

3. Spread butternut squash on a sheet pan, ensuring that the pieces are 3. Spread butternut squash on a sheet pan, ensuring that the pieces are not touching eachother. Roast at 375 degrees for 15-25 minutes until not touching eachother. Roast at 375 degrees for 15-25 minutes until caramelized. If the bottoms of the squash are getting brown, turn caramelized. If the bottoms of the squash are getting brown, turn them over once. them over once.

Snack break: enjoy Winter Moon Roots veggies and silky hummus. Snack break: enjoy Winter Moon Roots veggies and silky hummus.

4. Hold kale stem in one hand. With the other hand, make a circle with 4. Hold kale stem in one hand. With the other hand, make a circle with your thumb and forefinger and pull froom bottom to top to remove your thumb and forefinger and pull froom bottom to top to remove the leaf. the leaf.

5. Roll the leaf up tightly and chop into quarter-inch slices. 5. Roll the leaf up tightly and chop into quarter-inch slices.

6. Boil salted water in a saucepan. Add pasta and cook according to the 6. Boil salted water in a saucepan. Add pasta and cook according to the instructions on the box. instructions on the box.

7. Strain pasta in a collander. 7. Strain pasta in a collander.

8. Add compound butter to the saucepan that you used to cook the 8. Add compound butter to the saucepan that you used to cook the pasta. pasta.

9. Mix butternut, kale, pasta, and pecorino until delicious. Serve warm. 9. Mix butternut, kale, pasta, and pecorino until delicious. Serve warm.

A SPECIAL GIFT FOR THE WAYLAND COMMUNITY A SPECIAL GIFT FOR THE WAYLAND COMMUNITY

This cooking demo is just a taste of what you can find in Clover Meal This cooking demo is just a taste of what you can find in Clover Meal Boxes. Boxes.

Visit order.cloverfoodlab.com, sign up for an account, click on Boxes. Visit order.cloverfoodlab.com, sign up for an account, click on Boxes.

Use code WPSF40 for $40 off a starter box at Clover (normally $100). Use code WPSF40 for $40 off a starter box at Clover (normally $100).

This gift expires on December 19. This gift expires on December 19. Recipes, notes, and ideas from our lab to yours. Contains Dairy Contains Wheat Visit cloverfoodlab.com/mealboxes for more. Contains Egg Contains Soy

Contains Nuts HANUKKAH DISCOVERY BOX

• Sweet Potato Latkes w/Autumn • Chickpea Fritter Sandwiches & Hills Apple Sauce & Sour Cream Beluga Lentil Salad

Grab these items: Grab these items: Olive oil (not included in box) 1 Clover pita pocket Sweet Potato Latke batter Hummus Autumn Hills Orchard Apple Sauce Cucumber-tomato salad Sour cream 5 falafel balls Pickled carrots, cabbage, and pickles 1. Put one-fourth to one-half inch of olive oil in a shallow wide pan. Heat oil Tahini sauce to 350 degrees. If you don't have a thermometer, don't worry. Just watch Beluga lentil, cherry, hazelnut salad the oil; you'll start to see ripples when it's warm enough. If the oil starts to smoke it is too hot. 1. Preheat oven to 375 degrees. Place pita on baking sheet and put in oven. Toast for 3 minutes or until warm and puffy, but not brown or crispy. 2. With a spoon, mix latke batter before using it; water and solids can sepa- Toast falafel til warm. rate on the journey to you. Portion out 2 tablespoons of batter into a ball in your hand. With your other hand, smash it into a thin disk. It's really 2. With a serrated knife, partially slice open your warm pita bread and open important to get the latkes as thin as possible so they cook evenly all the it up like a clam shell. Add hummus, cucumber-tomato salad, pickles, way through. Line a plate with paper towels. falafel, tahini, and pickled vegetables to your liking.

3. Using your hand or a spatula, gently slide the latke in hot oil and fry until 3. Serve with beluga lentil, cherry, and hazelnut salad. the bottom side is golden brown. Flip latke over and fry on the other side until golden brown. Taste your first latke. If it's still raw in the middle make the future latkes thinner or turn the heat down on the oil. • Impossible Kofta + Chickpea Tomato 4. Transfer fried latkes to the paper towel lined plate. Stew with Middle Eastern Rice Pilaf 5. Serve with sourcream and apple sauce. Grab these items: Kofta Chickpea tomato stew • Butternut Squash Kugel Middle Eastern rice pilaf

Grab these items: 1. Set a saucepan over medium heat. Add the kofta along with the chickpea Butternut Squash Kugel tomato stew and simmer until warm.

1. Preheat oven to 350 degrees. 2. Pour rice pilaf into a saucepan, add a splash of water, and warm over medium heat, stirring occasionally to avoid rice sticking to the bottom of 2. Remove lid from container. the pan.

3. Place in the oven for 5-10 minutes or totally warm. 3. Serve stew over rice.

• Winter Moon Roots Matzo Ball Soup How to store your desserts and baked goods: Grab these items: Matzo Ball Soup Halva: eat immediately or refrigerate

1. Pour soup (with matzo balls inside) into a medium saucepan and heat Sufganiyah: eat immediately or wrap box tightly in plastic wrap and keep until warm. at room temperature

Challah: leave out at room temperature, wrapped in plastic wrap if you are not eating it soon. Warm in a low oven when ready to eat.

If you need allergen information for any of these desserts or baked goods, Recipes, notes, and ideas from our lab to yours. Contains Dairy Contains Wheat Visit cloverfoodlab.com/mealboxes for more. Contains Egg Contains Soy

Contains Nuts CHRISTMAS BOX

• Snack Board • Brussels "Santa"kopita

Grab these items: Grab this: Spiced nuts Brussels "Santa"kopita Holiday Olive Mix Silky hummus 1. Preheat oven to 350 degrees. Remove lid from tray and bake for 20-30 Pita bread minutes or until golden brown on top and completely warmed through. Dipping vegetables

1. If desired, warm pita in a 350 degree oven for 3 minutes. Cut pita into quarters to make wedges that are perfect for scooping hummus. Arrange • Roasted Acorn Squash olives, nuts, hummus, pita, and dipping vegetables on a board or plate. Extra credit: toast over open flame on your stovetop til lightly charred, Grab these items: brush with olive oil, top with zaatar (not included in kit) or your favorite Acorn squash seasoning. Maple sriracha butter Oatmeal maple crumb 2. Pour olive mix into shallow baking dish. Bake at 350 for 3-5 minutes until Drizzle of olive oil (not included in kit) warm. The olives contain pits, so be careful. Pinch of salt (Kosher or sea, not included in kit)

1. Preheat oven to 400 degrees. Remove maple sriracha butter sauce from • Bread Basket the refrigerator. Using a large sharp chef's knife, cut acorn squash in half from tip to stem, and then in half lengthwise again to make 4 quarters. Grab these items: Insert the tip of the chef's knife into the skin of the squash first and then Berkshire Mountain Cranbery Pecan Boule come down with the blade to complete the cut. Honey Aleppo Compound butter 2. Scoop out the seeds (save them to roast for a yummy snack later). Place 1. Using a serrated knife, cut bread into slices. An hour before you plan squash flesh side up on a sheet pan and drizzle with olive oil and salt. to eat, remove compound butter from the fridge to let it soften. Serve together. 3. Bake for 20-30 minutes or until squash is soft. Cook times may vary. 4. Top squash with oatmeal maple crumb and return to the oven for 5 minutes until golden brown. Spoon maple sriracha butter over the hot • Hearty Winter Stew squash.

Grab these items: Winter Stew Pecorino toast points • Shepherd's Pie

1. Pour soup into a saucepan and warm over medium heat. Portion into Grab this: bowls. Garnish with pecorino toast points. Extra credit: drizzle with good Shepherd's Pie olive oil. 1. Remove lid. Preheat oven to 350 degrees. Remove lid from tray and bake for 30-40 minutes until golden brown. • Impossible Meatballs and Marinara • Kitchen Garden Chicory Salad Grab these items: Impossible Meatballs in Marinara Grab these items: Chicory Salad with endive, frisee, radicchio and treviso 1. Pour meatballs and marinara into a saucepan and warm over medium White wine dijon vinaigrette heat. Serve as a side dish or with toothpicks as an appetizer. 1. Dress salad with vinaigrette and toss to combine. • Warm Italian Lentils

Grab this: Deck the Halls! The floral arrangement in your box is a gift from the Italian lentils best flower farm I know of — Many Graces Farm in Hadley, MA. Visit 1. Pour lentils into a saucepan and warm over medium heat. their website at www.manygraces.com and get 10% off your entire order with discount code CLOVERHOLIDAY

Eat your Banoffee Pie immediately, or store in the fridge until you're ready to eat. Allergens for the pie are: wheat, dairy, eggs, and soy. Recipes, notes, and ideas from our lab to yours. Contains Dairy Contains Wheat Visit cloverfoodlab.com/mealboxes for more. Contains Egg Contains Soy

Contains Nuts NEW YEARS BOX

• Set up your dips and spreads. • Spear your meatballs. Grab these items: Grab these items: Dips Pickled veggies and marinated mushrooms Impossible Meatballs in Marinara Spiced nuts Toothpicks (included in kit) Paprika potato chips 1. Pour meatballs and marinara into a saucepan and warm over medium Dorito popcorn heat. Using a spoon, take meatballs out of sauce and arrange them on Holiday olive mix a plate. Cover lightly with marinara sauce and put a toothpick in each 1. Preheat oven to 350 degrees. Pour olive mix into small shallow baking meatball. Can be eaten immediately or at room temperature. dish. Bake at 350 for 3-5 minutes until warm. The olives contain pits, so be careful when enjoying them.

2. Drain any liquid from pickled/marinated veggies. Arrange everything on • Bake your pizza. a cheese board or tray. You can serve straight out of our containers, or you can transfer your goodies to your favorite little plates or bowls. Grab these items: Berkshire Mountain Bakery pizza • Warm up your cheesy brussels dip. 1. Follow instructions on pizza package. Grab these items: Cheesy brussels dip Pita bread • Savor your stickies.

1. Preheat oven to 350 degrees. Remove lid from tray and bake for 15-20 Grab these items: minutes or until golden brown on top. If you want, add a sheet tray be- Flour Bakery mini sticky buns neath this small tray to catch any drips. 1. Consume immediately or warm up for a few minutes in a low oven. 2. Remove the dip from the oven and set aside. While the oven is still warm, place pita on baking tray and bake for 3 minutes. Or for some extra credit: toast pita over open flame on your stovetop til lightly charred.

3. Remove pita from oven. Cut pita into quarters to make wedges that are perfect for scooping up spreads. Set on a plate next to the cheesy brussels dip.

4. For crispier pita chips, quarter your pita first, then drizzle with good olive oil and a sprinkle of Kosher salt. Bake for 10-20 minutes or until crisp.

• Assemble your bruschetta. Grab these items: Berkshire Mountain Bakery ciabatta Goat cheese spread Rhode Island mushrooms Olive oil (not included in kit)

1. Preheat oven to 350 degrees. Slice ciabatta into 1/4 - 1/2 slices cross- ways. Drizzle with olive oil. Place on sheet tray. Bake for 8-10 10 minutes or until golden. Allow bread to cool. Smear goat cheese on bread tops.

2. Slice mushrooms into 1/4-inch slices. Heat a saucepan over high heat with 2-3 tablespoons of olive oil (or neutral oil). Add mushrooms and cook for 1-3 minutes until soft and brown, stirring ocasionally.

3. Add mushrooms to bruschetta and arrange on a plate or board. Recipes, notes, and ideas from our lab to yours. Contains Dairy Contains Wheat Visit cloverfoodlab.com/mealboxes for more. Contains Egg Contains Soy

Contains Nuts

MIDNIGHT BREAKFAST BOX

• Cheesy Grits • Granola with Yogurt or Oat Milk

Grab these items: Grab these items: Plimoth Gristmill Sampe (cornmeal grits) Oatly Cheddar cheese Granola Salt and pepper (not included) Autumn Hills Apple Compote

1. Place a medium saucepan over medium-high heat. Add 1 cup of sampe. 1. Pour granola into a bowl or Mason jar. Add 4 cups of water. Add 1 teaspoon salt and 1/4 teaspoon black pepper. 2. Add Oatly to your liking. 2. Cook for 40-50 minutes, whisking every 5 minutes, to ensure it doesn't 3. Top with apple compote. stick to the bottom of the pot.

3. Turn off heat. Whisk in all the cheese (if you want to make these again, it's about 60 grams or 2 ounces of cheddar).

4. Allow to rest for 10 minutes to thicken.

• Truffle Breakfast Sandwiches

Grab these items: Sliced sunchokes in water Pita Truffle butter Caramelized onions Soft boiled eggs

1. Preheat oven to 350 degrees.

2. Roast your sunchokes. Drain sunchokes to get them as dry as possible. Toss them in olive or neutral oil. Lay sunchokes out on a sheet pan, being careful not to overlap them. Roast them for 10-15 minutes until lightly golden. Start checking at 10 minutes; don't overcook or you'll lose the unique sunchoke flavor.

3. Warm your onions. 3 minutes before the end of the cooking process, add the caramelized onions to the corner of the tray, spreading them out a bit. Remove tray from the oven and set it aside. Leave the oven on.

4. Add water to a small saucepan set over medium-high heat. Heat water so it's just below the boil. Add eggs and warm them in water for 3 minutes.

5. Place pita on a sheet tray into the already warm oven and toast it for 3 minutes or until puffy and hot, but still soft. Using a serrated knife, open up the pita pocket, twisting your knife at the end to keep the pocket intact without cutting it completely in half.

6. Spread truffle butter on bottom interior of pita. Add a layer of sunchokes, a pinch of caramelized onions, and the egg. Add a shake of salt and pepper, to taste.

Extra credit: stir in your favorite hot sauce or for the full Clover experience, add a soft boiled or fried egg. Recipes, notes, and ideas from our lab to yours. Contains Dairy Contains Wheat Visit cloverfoodlab.com/mealboxes for more. Contains Egg Contains Soy

Contains Nuts SNOWED IN BOX

• Tunisian Breakfast Bowls • Mac & Cheese and Winter Farm Salad

Grab these items: Grab these items: Soft boiled eggs Mac & Cheese Tunisian tomato sauce Winter Farm Salads Pita bread Turmeric Dressing

1. Preheat oven to 350 degrees. Fill a small pot with water and heat until 1. Preheat oven to 350 degrees. Bake Mac & Cheese uncovered in the tray just simmering. Place soft-boiled eggs in water, turn off heat, and leave for 40-50 minutes until top is brown. the eggs in the water to warm for about 2 minutes. Using a slotted spoon, 2. Dress Winter Farm Salad with Turmeric Dressing and serve alongside remove from pot and set aside. Mac & Cheese. 2. Pour water out of pot, rinse, and return to stovetop. Add Tunisian tomato sauce and gently warm over low heat for 3 minutes, or until heated through. • Hearty Vegetable Stew with Ciabatta,

3. Put pita on baking sheet and place in oven. Toast for 3 minutes, or until Garlic Herb Butter, and Winter Pickles warm and puffy, but not brown or crispy. Grab these items: 4. Place tomato sauce and eggs in bowls. Serve pita on the side. Extra Hearty Vegetable Stew credit: slice up some green onions or cilantro for some extra freshness. Ciabatta Garlic Herb Butter Winter Pickles

• Bagel Buffet 1. Preheat oven to 350 degrees, or light a fire : ) Toast ciabatta in neat slices or hearty chunks for 5-10 minutes. Spread ciabatta with butter before Grab these items: or after baking. Bagels Cream Cheese 2. Fill a small pot with Hearty Vegetable Stew and heat over medium heat Cashew Cream Cheese until warmed through. Pour into bowls. Alternatively, cover and heat in Carrot Lox microwave until warm. Capers Tomato

1. Toast bagels to your desired toastiness, slice tomato, and have at it! • Berkshire Mt. Pizza with Lemony Kale Salad • Fluffernutter Sandwiches and Potato Grab these items: Berkshire Mt. Margherita Pizza Cheddar Leek Soup Kale Walnut Radish Salad Lemon Pecorino Vinaigrette Grab these items: Maple Fluff 1. Follow instructions on pizza package. Peanut Butter 2. Dress Kale salad with Lemon Pecorino Vinaigrette, tossing to combine, Pita Bread and serve alongside pizza. Potato Cheddar Leek Soup

1. Preheat oven to 350 degrees. Put pita on baking sheet and place in oven. Toast for 3 minutes, or until warm and puffy, but not brown or crispy. • Hot Honey Ginger 2. Spread maple fluff and peanut butter on bread. Grab this: 3. Fill a small pot with Potato Cheddar Leek Soup and heat over medium Hot Honey Ginger heat until warmed through. Pour into bowls (or thermoses). Alternatively, cover and heat in microwave until warm. Extra credit: make all the sand- 1. Fill a small pot with Hot Honey Ginger and set it over medium heat until wiches and put them back in the pita bag for an easy to-go container : ) warmed through. Pour into mugs (or thermoses). Alternatively, cover and heat in microwave until warm. For the 21+ crowd, add a dash of whiskey? Recipes, notes, and ideas from our lab to yours. Contains Dairy Contains Wheat Visit cloverfoodlab.com/mealboxes for more. Contains Egg Contains Soy

Contains Nuts

WINTER SEASONAL BOX

• Pushpir Sandwiches and Hearty • Mac & Cheese and Winter Farm Salad Vegetable Stew Grab these items: Mac & Cheese Grab these items: Winter Farm Salads Paneer Turmeric Dressing Olive or neutral oil (not included in kit) 1. Preheat oven to 350 degrees. Bake Mac & Cheese uncovered in the tray Chaat Mix for 40-50 minutes until top is brown. Roasted chickpeas Lime 2. Dress Winter Farm Salad with Turmeric Dressing and serve alongside Mint Cilantro Chutney Mac & Cheese. Tamarind Sauce Yogurt Sauce Pita bread Hearty Vegetable Stew • Shepherd's Pie and Lemony 1. Preheat oven to 375 degrees. Set a medium frying pan over medium heat. Kale Salad Place 2-4 tablespoons of olive or neutral oil in pan. When hot, sautee Grab this: each side of the cheese for 5-15 seconds until cheese is warm and slight- Shepherd's Pie ly brown on each side. Don't over-brown or burn the cheese, just get a Kale Walnut Radish Salad light color. Set aside. Lemon Pecorino Vinaigrette 2. Cut and juice lime(s) into a bowl. Add your chaat mix and roasted chick- 1. Remove lid from tray. Preheat oven to 350 degrees. Remove lid from tray peas and toss to combine. and bake for 30-40 minutes until golden brown. 3. Put pita on baking sheet and place in oven. Toast for 3 minutes, or until 2. Dress kale salad with lemon pecorino vinaigrette. Serve alongside warm and puffy, but not brown or crispy. shepherd's pie. 3. Build your Pushpir sandwiches. Using a serrated knife, open up the pita pocket, twisting your knife at the end to keep the pocket intact without cutting it completely in half. • Silky Hummus with Dipping Veggies

4. Mix Mint Cilantro Chutney with a spoon. Using that spoon, spread the Grab this: bottom of the pita with Mint Cilantro Chutney. Silky Hummus 5. Add a slice of paneer, then a handful of chaat, and a drizzle of both tama- Dipping Veggies rind and yogurt sauces. Close the sandwich up and enjoy. 1. Dip and enjoy! Or use extra pita from your kit to make hummus and 6. Fill a small pot with Hearty Vegetable Stew and heat over medium heat veggie sandwiches. I like to add a hardboiled egg, fresh herbs, olive oil, a until warmed through. Alternatively, cover and heat in microwave until yummy vinegar, and salt & pepper warm. Pour into bowls and enjoy alongside Pushpir sandwiches. • Seasonal Fruit Mousse + Olive Oil Cake